Ingredients for Spinach Salad With Grilled Chicken Blueberries
- Chicken Breasts
- Fresh Spinach
- 1/2 cup blueberries
- Red Onions
- Sunflower Seeds
- 1/4 cup raisins
- Vegetable Oil
- Vinegar
- Sugar
- Dill Weed
- Salt
- Garlic Powder
- Dry Mustard
- Fresh Cracked Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spinach Salad With Grilled Chicken Blueberries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spinach Salad With Grilled Chicken Blueberries
- **Make the dressing:** In a jar with a lid, combine 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Secure the lid and shake well to emulsify.
- **Chill the dressing:** Refrigerate the dressing for at least 15 minutes to allow the flavors to meld.
- **Prep the ingredients:** Wash and thoroughly dry 5 oz of baby spinach, 1/2 cup blueberries, 1/4 cup red onion (thinly sliced), 1/4 cup sunflower seeds, 1/4 cup chopped walnuts or pecans, and 1/4 cup raisins.
- **Grill (or pan-fry) the chicken:** Grill or pan-fry 6 oz boneless, skinless chicken breast until cooked through and slightly charred. Let cool slightly, then slice into strips.
- **Assemble the salad:** In a large bowl, combine the spinach, blueberries, red onion, sunflower seeds, nuts, and raisins.
- **Add the chicken:** Arrange the sliced chicken on top of the salad greens.
- **Dress and serve:** Pour the chilled dressing over the salad and gently toss to coat. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
62g
Fat
28g
Carbs
7g